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Cozy Autumn Harvest Salad with Candied Pecans

cozy autumn harvest salad with candied pecans - featured image
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A vibrant fall salad featuring roasted butternut squash, candied pecans, dried cranberries, goat cheese, and a tangy maple vinaigrette. Perfect for Thanksgiving, Friendsgiving, or a cozy weeknight dinner.

Ingredients

Scale
  • 6 cups mixed greens (arugula and spinach)
  • 2 cups butternut squash, cubed
  • ½ cup dried cranberries
  • ⅓ cup goat cheese, crumbled
  • ¼ cup red onion, thinly sliced
  • 1 medium apple (Honeycrisp or Fuji), thinly sliced
  • 1 cup pecan halves
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut sugar (or brown sugar)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a dash of cinnamon. Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
  3. While the squash roasts, combine pecans, 2 tablespoons maple syrup, coconut sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt in a small bowl. Toss to coat. Spread on a separate parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes, watching closely. Let cool completely.
  4. In a mason jar or small bowl, combine ¼ cup olive oil, apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
  5. In a large mixing bowl, combine mixed greens, roasted squash (cooled slightly), dried cranberries, sliced apple, red onion, and crumbled goat cheese. Drizzle with about half the dressing and toss gently.
  6. Top with candied pecans right before serving. Drizzle with remaining dressing if desired. Serve immediately.

Notes

Don’t overcrowd the baking sheet when roasting squash to ensure caramelization. Watch candied pecans closely as they burn quickly. Let squash and pecans cool before assembling to prevent wilting greens. Dress salad right before serving for best texture. Store components separately: roasted squash keeps 3-4 days in fridge, candied pecans up to a week at room temperature, dressing up to 5 days in fridge.

Nutrition

Keywords: autumn harvest salad, candied pecans, roasted butternut squash, maple vinaigrette, fall salad, Thanksgiving salad, gluten-free salad

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